Newfangled Finger Foods

By RG Writer: Agatha Khishchenko

Who doesn’t love eating with their hands?   How fun would it be to share an utensil-free dinner with someone?  It’s not as hard as you think.  We’re not talking about fast food.   Several great restaurants and chefs are putting a refined spin on finger foods in every genre of cooking.   If you’re craving Indian, Tabla’s got tandoori-fired black pepper prawns   There’s southern hush puppies at Tipsy Parson, fried pork scratchings at Breslin, and shrimp corn dogs at Blue Smoke.   We’ve scouted out some of the city’s best gourmet finger foods…

 

Blue Smoke     

Address: 116 East 27^th
Street, btwn. Park & Lexington Aves.

Phone: (212) 447-7733

Danny Meyer’s barbeque joint takes classic finger foods to a new level.  Case in point:  Shrimp corn dogs with avocado- lime dip, deviled eggs with watercress, and warm, bbq
potato chips with blue cheese and bacon dip.   Then, onto the rib sampler, a trio of Kansas City (saucy,) Memphis (lean) and Texas style ribs (dry-rubbed) with a side of hush puppies with jalapeno marmalade  This is innovative bbq with a dash of that trademark hospitality and polish Danny Meyer’s so famous for.

 

The Breslin

Address: 16 West 29^th
Street, at Broadway

Phone: (212) 679-1939

There’s nobody better at British gastro pub affairs than Ken Friedman & April Bloomfield.  First, there was the The Spotted Pig then The John Dory, and their newest venture, The Breslin, an offal-centric pub in the buzzing Ace Hotel.    You can lounge in the lobby and snack on Bloomfield’s pork fat-boiled peanuts or fried pork scratchings.  There’s meat-free alternatives, like malt vinegar & sea salt
crisps, spiced almonds, and crazy good, caramel popcorn.  To drink, we love The
Garden Tonic, a cocktail of Hendrick’s Gin, cucumber, celery bitters and
tonic. 

 

Double Crown

Address: 316 Bowery, at
Bleecker Street

Phone: (212) 254-0350

This
chic, East-meets-West restaurant has some of the most exotic
finger foods this side of the Bowery.  The duck buns are the best card they’re holding, but there’s also crispy whitebait with dried chili & lime, a pint of
prawns (available in full or half pint), or pickled watermelon rind. 

 

Tipsy Parson

Address: 156 Ninth Avenue,
btwn. 19^th & 20^th Sts.

Phone: (212) 620-4545

The
ladies of Little Giant just opened a southern-inspired spot across town in Chelsea.  This beautiful Chelsea brownstone is reason enough to visit, but there are some wonderful finger foods.  Our favorite is the “The Fry Up” –  a mix of cornmeal- battered winter
vegetables served alongside a pepper vinegar & lemon aioli.  There are lots of other options, like the
cheese straws, hush puppies, and fried pickles. 

 

Tabla

Address: 11 Madison Ave.,
at 25^th St.

Phone: (212) 889-0667

You can always count on Tabla for some of New York’s
most creative, New Indian cuisine.  But who knew Floyd Cardoza made great finger food too?   Our favorite is the fish brandade samosa with purple potatoes, radish, and maple vinaigrette.   But there’s also shell-on, tandoori-fired black pepper prawns coated in a spice blend of coriander seeds & black pepper or Cardoza’s take on saag paneer: Shaped like a slice of pizza  with a corn roti base and layered with
spiced creamed spinach and Coach Farm goat cheese.   Finish with Tabla’s homemade doughnut holes with
orange blossom essence and a trio of sauces. 

 

T Poutine

Address: 168 Ludlow Street.
btwn. Houston & Stanton Sts.

Phone: (646) 833-7444

As the name suggests, this LES restaurant specializes in poutine, the national
dish of Canada.   This is extreme comfort food – French fries, smothered in gravy and fresh
cheese curds.   There are eight versions, including a Tex-Mex riff and the Montreal Meatlover topped with smoked meat.  Even better, you can create your own poutine, choosing from a variety of toppings.  For dessert, there’s homemade beignets or sweet
potato fries with spiced cinnamon sugar and warm maple syrup.  No utensils necessary.

 

Back Forty

Address: 190 Avenue B, at 12^th
Street

Phone: (212) 388-1990

For responsibly sourced finger foods, there’s Back Forty in the East Village.  Peter Hoffman, one of the original greenmarket chefs, has devised a creative American menu with innovative offerings, like pork jowel nuggets with jalapeno jam and beer-battered onion rings
with smoked paprika mayo to pair up with their extensive beer
and cider menu.  Even better, support Haiti and order the Heirloom Haitian cocktail made with heirloom citrus, rhum,
and allspice.